Chickan Fajita

Chicken Fajita

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Connie Veneracion


  • 2 small chicken thigh fillets or 1 large
  • salt
  • pepper
  • cayenne
  • garlic powder
  • onion powder
  • 2 to 3 lettuce leaves
  • 4 to 5 cherry tomatoes
  • 1/2 cucumber
  • 2 tablespoons sliced scallions
  • vinaigrette
  • 1 large tortilla
  • fresh cilantro torn


  • Start heating a skillet on the stove.
  • Place the chicken thigh fillets between sheets of cling film and pound to a uniform thickness. One-fourth inch thickness is ideal for quick cooking. Sprinkle with salt, pepper, cayenne, garlic powder and onion powder.
  • Place the seasoned chicken on the pre-heated skillet and cook over high heat for two minutes per side.
  • While the chicken cooks, prepare the garnishes. In this case, the "garnishes" were prepared in the form of a simple salad. Shred the lettuce. Halve the cherry tomatoes. Peel, de-seed and cut the cucumber into small cubes. Toss them all together with the scallions in a bowl. Drizzle in enough vinaigrette to moisten them and toss once more.
  • Take the chicken off the skillet and transfer to a chopping board. 
  • Warm the tortilla on both sides in the still hot skillet.
  • Slice or chop the chicken.
  • Place the warmed tortilla on a plate. Spoon the salad on the tortilla, top with the grilled chicken and sprinkle in some torn cilantro.
  • Enjoy your chicken fajita!